Best roasted chicken with cranberry tangerine glaze á la Underberg
This is an easy recipe for the best roasted chicken with a delcious cranberry tangerine glaze á la Underberg and served with brown sugar carrot with chili flakes
Servings: 4
Calories: 1009kcal
Ingredients
Roasted chicken
- 2,5 kg whole chicken
- 6 fresh sage leaves
- 2 tangerines
- 100 g butter room temperature
- 3 tbsp coarse salt
- 1 tsp pepper
Brown sugar carrots with chili flakes
- 1 kg carrots peeled
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1/2 tsp chili flake
- 1/2 tsp salt
cranberry tangerine glaze á la Underberg
- 1 tbsp butter
- 1 small onion minced
- 1 bottle Underberger its a herb digestive
- 2 fresh sage leaves
- 1 tsp whole juniper berries
- 200 ml maple syrup
- 100 ml white wine
- 100 ml fresh tangerine juice
- 150 ml cranberry jam lingonberry jam is a great substitute
- 3/4 tsp coarse salt
- 1/2 cup fresh cranberries optional
- 1 large onion
Instructions
- Preheat the oven to 210 degrees Celsius .
- Start with washing and drying the chicken inside and outside.
- Season the chicken on the inside with half of the coarse salt.
- Cut the tangerines in half and stuff them with the sage leaves into the chicken
- Mix together the butter with the salt and the pepper .
- Loosen the skin of the chicken breast and rub the butter mixture all over the chicken and under the skin of the chicken breast.
- Tie the chicken legs together with kitchen twine.
- Cut the large onion into rings and arrange them on the bottom of your roasting pan(casserole).
- Place the chicken into the roasting pan (large casserole) on the arranged onion rings and cook the chicken for 15 minutes.
- After the 15 minutes turn down the heat to 190° Celsius and arange the brown butter carrots around the chicken and cook the chicken for 30 more minutes.
- After the 30 minutes are over brush the glaze on the chicken.
- Cook the chicken for 30 more minutes and brush the glaze on the chicken after 15 minutes again.
- the chicken is done when the thickest part of the chicken register 80°Celsius with a kitchen thermometer.
- Enjoy❤️?
Brown sugar carrots with chili flakes
- Put the peeled carrots into a large bowl and add all the rest of the ingredients .
- Mix everything thorougly and add the carrots to the casserole after the chicken cooked about the first 15 minutes in the oven.
Cramberry tangerine glaze á la Underberger
- In a medium saucepan melt the butter over medium heat.
- Add the minced onion and cook until translucent, stirring occasionally about 2 minutes.
- Add Sage leaves and juniper berries. Cook stirring 1 minutes.
- Deglaze with Unterberger. Let hte alcohol vaporize for 30 seconds.
- Add all the remaining ingredients of the glaze to the saucepan and whisk until smooth.
- Let everything simmer on medium heat for about 5 minutes.
- Transfer the cranberry mixture to a food processor and purée until smooth.
- Pass purée through a fine sieve into a small saucepan.
- Return glaze to stove and simmer over medium heat until thickened slightly. About 10 minutes.
- Keep warm until ready to use.
Nutrition
Calories: 1009kcal | Carbohydrates: 37g | Protein: 59g | Fat: 70g | Saturated Fat: 26g | Cholesterol: 279mg | Sodium: 6092mg | Potassium: 1495mg | Fiber: 9g | Sugar: 21g | Vitamin A: 43184IU | Vitamin C: 34mg | Calcium: 150mg | Iron: 4mg